An interview with one of Los Angeles' finest culinary minds.
A Two-Star Michelin chef – one of only four in Los Angeles – Chef Josiah Citrin has more than 25 years of experience creating astounding culinary experiences. As the owner of the highly-acclaimed Charcoal Venice and Santa Monica’s prestigious Mélisse (among others), Chef Josiah has been partnered with Caffe Luxxe as his exclusive coffee provider for many years. We’re honored to have taken our partnership one step further and collaborated on a truly unique culinary experience. Chef’s Coffee Rub is an exquisite blend of our Montenero Blend and spices hand selected by himself.
To celebrate, we sat down with Chef Citrin to talk about what flavors you can look forward to experiencing, and how best to cook using this Coffee Rub.
What does the Chef Josiah Citrin’s Coffee Rub add to the meat, and the overall flavor experience?
The coffee rub adds a depth and complexity of flavor to meats while still allowing the true star of the meat to shine through.
What is your favorite way to use this rub?
One of my favorite ways to utilize the rub is on a dry-aged New York strip steak.
Coffee Rub-Dusted New York Steak
- 1, 12-14 oz Dry Aged Prime New York Steak
- 1/4 Cup Charcoal Venice x
- Caffe Luxxe Coffee Rub
- Fine Sea Salt
- Cracked Black Pepper
- Fleur de Sel
Pat the steak dry and place on a sheet tray fitted with a wire rack. Sprinkle the coffee rub evenly on both sides of the meat. Set the meat in the fridge and let the rub penetrate in for 30 minutes to two hours. Take the NY Strip out 30 minutes before you are ready to cook to bring it back up to temperature.
Season the steak with the salt and cracked black pepper and cook the steak over medium high heat on a preferably charcoal grill. Sear the steak for a total of 6 minutes, flipping sides every 30 seconds. Take the meat off the grill and rest on a rack for 5 minutes. Put the steak back onto the grill, turning every 30 seconds for a total of 4 more minutes. Let rest for an additional ten minutes to let the juices recirculate. Cut the New York into 1/2 inch slices, arrange on a platter. Sprinkle Fleur de Sel and more cracked pepper and serve.
What about the Montenero Blend makes it pair so well with the other ingredients in the Coffee Rub?
The coffee and spices in the rub have a really robust flavor but are extremely balanced. The cardamom, vanilla, and orange zest help bring out the nuances of the coffee.
Any tips for all the July 4th Grill Masters reading this?
My best tip is to constantly turn and rest your meat to help get that perfect sear.
"In the same way that a cup of coffee plays well with other spices and supporting flavors, this earthy coffee-based rub sings with notes of orange, vanilla, and cardamom for a bold, well-rounded flavor."
- Chef Josiah Citrin